For the
first time in years, my zucchini crop wasn't. Normally my one zucchini plant
practically devours the state. This year? Nada! For those of you with the usual
overabundance of zucchini this time of year, here's a repeat of one of my
favorite zucchini recipes.
CHOCOLATE
CHIP ZUCCHINI BUNDT CAKE
6 Tbsp.
cocoa
2 Tbsp.
butter, softened
2 cups
granulated sugar
3 large eggs
1 cup
vegetable oil
2 cups
grated zucchini, packed
1 1/2 tsp.
vanilla extract
1/2 cups
all-purpose flour
1/2 cup
whole wheat flour
1 tsp.
baking soda
1 tsp. salt
1 1/2 tsp.
ground cinnamon
1 cup
semisweet chocolate chips
confectioner’s
sugar
Preheat oven
to 350 degrees Fahrenheit. Spray bundt pan with non-stick baking spray
with flour.
Set aside
1/8 cup flour. Combine remaining flour, baking soda, salt, and cinnamon. Set
aside. Mix together cocoa, butter, and sugar. Beat in eggs, oil, and
vanilla. Blend in grated zucchini. Add flour mixture.
Toss
chocolate chips with remaining flour. This helps keep chocolate chips from all
sinking to the bottom of the cake batter once the cake is in the oven. Fold
chocolate chips into batter. Pour batter into prepared bundt pan.
Bake for
about 70 minutes or until a toothpick inserted into the center of cake comes
out clean.
Let cake cool for several minutes, then unmold onto cake
plate to finish cooling. Dust with confectioner’s sugar.
No comments:
Post a Comment